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Before attempting to conjure up a batch of my own, I did a thorough background investigation on how to make sweet potato fries, intently reading online recipes and blog posts. However, I quickly realized that the people writing these were trying too hard. Is it, I wondered, necessary to give step-by-step instructions on how to section off a sweet potato? And how, exactly, do multiple beauty shots of sweet potatoes – far away then close up, skin-on then skin-off, raw then fried – enhance the recipe? I appreciate sweet potato fry makers’ desire to leave no detail out, not even the layout design for arranging fries on the oven pan, but it was getting to the point where the average American’s intelligence seemed to have been sorely underestimated…

I concluded that the best interpretation of a ‘sweet potato fry’ was just that – a thin slice of sweet potato, salted and baked to a state of crispy tenderness. There really is no “recipe” for creating these morsels of deliciousness, it’s so simple to do. Just: buy a sweet potato, peel it, cut it into thin strips, sprinkle with salt, bake for 20 minutes (or until tender) at 400-450 degrees, flipping the strips over at the halfway point. Yeah…that should do it. I challenge you to NOT tweak this recipe, unless you can somehow simplify it further. Perhaps it’s possible to make a sweet potato into a single fry? Or maybe skin-covered fries are actually delectable? De-tweak, I suppose!

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5 Responses to “Please, sir. I want some less.”

I would suggest making it without the potatoes. Ketchup plus salt. mmm…and no oven required.

eat your heart out – literally because all that salt is going to give you hypertension and cause a cardiac event and not the good kind that you enjoy at a trendy hip venue. More like one in a hospital. in the cardiac cath lab. Maybe you should dilute the salt with the potatoes after all. de-tweak = fail